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Fat content and fillet shape of Atlantic salmon. Relevance for processing yield and quality of raw and smoked products

Published 2001

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 66 , p. 1348–1354–7 , 2001

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Mørkøre, Turid; Vallet, J.L.; Cardinall, M; Gomez-Guillen, M.C.; Montero, P; Torrisen, Ole; Nortvedt, R; Sigurgisladottir, Sjøfn; Thomassen, Magny Skinlo

Issue : 9

Links :
DOI : doi.org/10.1111/j.1365-2621.20...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets.